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Bolo de milho is a traditional Brazilian cornmeal cake that is moist, slightly sweet, and perfect for breakfast or afternoon coffee. This classic treat combines cornmeal with fresh corn, eggs, and condensed milk to create a tender crumb and rich flavor that's beloved throughout Brazil.
Prep
15 min
Cook
38 min
Total
53 min
Servings
8 srv
Difficulty
Easy
Calories
285 kcal
For 8 serving(s)
Per serving
Preheat oven to 350°F (175°C) and grease a round 9-inch cake pan with butter
In a large bowl, cream together butter and sugar until light and fluffy, approximately 3-4 minutes
Add eggs one at a time, beating well after each addition to incorporate air into the batter
In a separate bowl, combine cornmeal, all-purpose flour, baking powder, and salt
Alternately add the dry mixture and condensed milk to the butter mixture, beginning and ending with dry ingredients
Fold in fresh corn kernels gently with a spatula to avoid deflating the batter
Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean
Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely
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